Green Chicken Curry
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Green Curry Paste
- 2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon peppercorns
- 2 green chillies
- 1 stalk lemongrass, sliced (white part only)
- 2 shallots
- 4 cloves garlic, roughly chopped
- 30 grams fresh ginger, peeled and chopped
- 10 grams turmeric, peeled and chopped
- 3 kaffir lime leaves, shredded
- 2 tablespoons peanut oil
Green Chicken Curry
- ⅔ cup green curry paste
- 400 ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves
- 1 stalk lemongrass
- 8 chicken thighs Bone in and skin on
- sea salt
- 1 tablespoons lime juice
Instructions
Green Curry Paste
- Add the coriander seeds, cumin seeds and peppercorns to a small frying pan over medium heat.
- Toast for 2-3 minutes until the seeds and fragrant and lightly roasted. Ensure you shake the pan frequently so you don't burn the seeds.
- Place the seeds in a mortar and pestle and grind to a coarse powder.
- Add the remaining curry paste ingredients to a food processor along with the seeds and process until the paste is smooth.
Green Chicken Curry
- In a large jug, add the curry paste, coconut milk, fish sauce and brown sugar. Mix until combined.
- Season the chicken with salt and place skin side up in a large deep baking dish.
- Pour the curry paste sauce mixture into the baking dish to surround the chicken. Bruise the lemongrass and it to the baking dish along with the lime leaves.
- Cover the baking dish with foil and bake in a moderate oven for 1 hour.
- After 1 hour, remove the foil and increase the oven temperature to 200°C. Roast the chicken for another 40 minutes.
- Add the lime juice and stir through.
- Serve with a side of rice and steamed vegetables.